This garlic butter rice is very simple, yet so delicious. It’s ready in just 25 minutes from start to finish, and it’s also make-ahead friendly.
The rice is infused with butter, savory broth and fragrant garlic. It always turns out soft and fluffy, with perfectly separated grains.
You can make it on the stovetop (my favorite), in a rice cooker or pressure cooker. It is a great side dish that pairs really well with any main dish!
If you’re looking for a ways to elevate rice while keeping it simple, you have to try this recipe! This delicious garlic butter rice cooks in just 25 minutes, and it’s super simple and easy to make. Minimal effort and very little prep. It is so handy for those hectic weeknights.
The long grain rice is toasted in butter with fragrant garlic, then gently cooked in savory broth until tender and fluffy. It’s perfect to serve with my favorite Spanish Chicken Stew!
It’s also a great option for meal prep because it keeps really well in the fridge, or even in the freezer. You can very easily adjust the quantities to make the amount of rice too.
Not only is this garlic butter rice easy to make, but also very versatile. You can toss in your favorite add-ins to make it even better! Add diced veggies, such as carrots, peas, and corn, or your favorite spices.
Pair it with my Slow Cooker Chicken Stew for an extra cozy meal this fall and winter!
If you’re looking for more rice recipes, check out my favorite Peruvian Rice, Mexican Restaurant-Style Rice, or this delicious Coconut Jasmine Rice.
Why we love making this garlic butter rice:
- Simple ingredients: Only 4 ingredients needed, plus salt and garnish. All ingredients are pantry staples that you probably already have on hand.
- Flavorful and fragrant: This rice is loaded with both buttery and garlicky flavors.
- Versatile: Add your favorite veggies or spices to add an extra touch of deliciousness.
- Make-ahead friendly: It stores very well, which makes it a great meal prep option.
- Multiple methods: I prefer making over stovetop, but you can also make it in a rice cooker or pressure cooker.
Jump to:
Rice to Liquid Ratios
The key to making rice with the perfect texture is to use the correct rice to liquid ratios. This helps the rice come out soft and fluffy, with perfectly separated grains, instead of mushy or burnt. This recipe calls for long grain rice (I always use Jasmine rice), but you can also use brown rice.
For long grain white rice: For every 1 cup of white rice, use 1 ½ cups of liquid. This yields perfectly cooked and separated grains. If you want a softer texture, use 1 ¾ cups of liquid. It takes about 20 minutes to cook on the stovetop.
For brown rice: Brown rice usually needs more liquid than white rice. For every 1 cup of brown rice, use 2 cups of liquid. It takes about 40 minutes on the stovetop.
Ingredient Notes
Below, you’ll find a few notes from recipe testing that I hope you’ll find helpful. The ingredient quantities are listed in the recipe card down below.
- Unsalted butter: Adds richness and fragrant buttery flavors.
- Minced garlic: Infuses the dish with a perfectly balanced, savory garlic flavor.
- Rice: I recommend long grain white rice for the best texture. Jasmine rice (a type of long grain) is my go-to choice because it adds an extra hint of fragrance that pairs beautifully with the garlic and butter.
- Chicken broth: Absorbs into the rice so nicely giving it another layer of savoriness. You can also use vegetable broth.
- Salt to taste.
- Parsley for garnish, and totally optional.
Step-by-Step Tutorial
You are going to love how simple it is to prepare this flavorful garlic butter rice! It’s super easy, with minimal prep work. Let me show you how I make it.
Step 1 | Toast rice with butter and aromatics
In a medium pot over medium heat, melt the butter then sauté the minced garlic until fragrant, just a few seconds. Add in the rice (no need to rinse), stirring until it starts to smell fragrant and a bit nutty, about 2 minutes.
Step 2 | Add broth and cook
Stir in the chicken broth, and season with salt to taste. Bring to a simmer, then cover with the lid and cook over low heat for about 16 to 18 minutes. Do not disturb the cooking by stirring or lifting the lid, as this can lead to mushy rice.
Step 3 | Finish with more butter
Once the liquid is fully absorbed, turn off the heat. Add the remaining 2 tablespoons of butter and fluff with a fork. Garnish with some parsley and serve immediately!
Other Cooking Methods
There are so many ways to cook rice. I really like using my rice cooker in general, but for this garlic butter rice, I prefer the stovetop because it makes it easier to toast the rice with the aromatics.
Here are a few recommended methods:
- Stovetop: My favorite method. Full instructions are included in the recipe card down below.
- Rice cooker: If your rice cooker has a sauté function, use it to toast the rice with the butter and aromatics first. If not, you can combine everything in and cook per your rice cooker’s programming functions.
- Pressure cooker: Combine all ingredients. Secure with the lid and pressure cook on High for 3 minutes, and then do the natural release for 10 minutes. Note that brown rice may take longer to cook.
Add-ins and Variations
There are so many add-ins and spices you can add to take this rice side dish to another level. Here are some of my favorites:
- Aromatics: Shallots or onions, in addition to minced garlic.
- Veggies: Peas, chopped green beans, carrots, corn.
- Spices: Cumin, chili powder, turmeric and paprika.
- Herbs: Fresh parsley, thyme or rosemary.
- Broth: I use chicken broth, but vegetable broth (or even water) will work.
Pairing and Serving Ideas
This garlic butter rice side dish goes so well with a variety of main dishes. These are just a few of my favorites:
- Spanish Chicken Stew: This is a super flavorful stew, and the rice does a great job balancing flavors to soak up all the stew.
- Slow Cooker Chicken Stew: Another one of my favorite stews!
- Sheet Pan Salmon and Vegetables: Great for weeknights.
- Air Fryer Garlic Steak Bites: This one is super easy to make!
Looking for rice recipes? Try these:
Recipe FAQs
Not needed for this recipe.
Regular long grain white rice is the best here. I usually use jasmine rice, which is a type of long grain rice. It has extra aromatic flavors that pair well with the butter and garlic.
Make sure you are using the correct rice to liquid ratios, noted in the recipe card below. Also, avoid stirring or lifting the lid while the rice is cooking.
Tips for Success
- Use long grain white rice to ensure a fluffy and tender texture. For every 1 cup of rice, you need 1 ½ cups of liquid. This ensures perfectly separated grains.
- Sauté the garlic for just a few seconds until fragrant, otherwise it can burn quickly.
- Let the rice simmer and cook undisturbed, covered and over low heat.
- Do not uncover to stir. This can make the rice mushy and let the steam escape, which can interrupt the cooking process.
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Garlic Butter Rice
Equipment
Ingredients
- 5 tablespoons unsalted butter - divided
- 4 to 6 cloves minced garlic
- 1 ½ cups uncooked long grain rice - no need to pre-rinse
- 2 ¼ cups chicken broth - see notes
- ¾ teaspoon salt - or to taste
- Chopped parsley - for garnish
Instructions
- In a medium 3.5-quart pot with a lid, melt 3 tablespoons of the butter over medium heat. Sauté the minced garlic until just fragrant, about 1 minute.
- Then, add the rice and stir to coat with the garlic and butter until it smells a bit nutty, about 2 minutes.
- Stir in the chicken broth and season with salt (adjust to taste). Bring to a simmer, cover, and cook over low heat for 15 to 18 minutes until tender and the liquid is fully absorbed. Tip: Let it cook undisturbed to allow the heat trapped inside to cook the rice properly.
- Once ready, turn off the heat. Then, immediately add remaining 2 tablespoons butter and fluff the rice with a fork. Garnish with parsley and serve.
Notes
- Use long grain white rice for this recipe to follow the right liquid to rice ratios. It’s 1.5 cups of liquid for every 1 cup of rice.
- If you want an even softer rice, add an extra ¼ cup of water.
- If using brown rice, you need a 2-to-1 liquid to brown rice ratio. Cook time is about 40 minutes.
- Rice cooker: Combine everything into the cooker and let it cook per your rice cooker’s pre-programmed function. If it has a sauté function, do that first before adding the liquid.
- Pressure cooker: Combine all ingredients. Pressure cook on High for 3 minutes and do a 10-minute natural release. Release any excess steam with the release valve.
- Make ahead: Make this up to 2 days in advance. Refrigerate in airtight containers.
- Reheating: Reheat in a microwave oven, adding a few splashes of the broth to loosen the rice.
- Freezing: Freeze for up to 3 months. Thaw in refrigerator overnight and reheat.
- Veggies: Corn, peas, carrots, green beans.
- Spices and fresh herbs: Paprika, turmeric, fresh or dried herbs.
- Broth: Vegetable broth or water.
- Rice: Jasmine or regular long grain
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